The
Menu.

Hand-cut Scottish salmon, crème fraîche, capers, shallots, cucumber ribbons and a lemon-dill vinaigrette. Served with grilled sourdough crisps.

House-made hummus topped with warm chickpeas, sumac, extra-virgin olive oil and toasted pine nuts. Served with fire-grilled pita bread.

Roasted marrow bone split open, draped in chimichurri and flaked sea salt. Finished with a red onion and parsley gremolata on toasted sourdough.

Crispy risotto balls filled with black truffle and fontina, served on a bed of saffron aioli with shaved parmesan and micro herbs.

Three mini wagyu patties, caramelised onion, aged cheddar, pickled jalapeño and black truffle mayo on brioche buns. A Makan classic.

Creamy Puglia burrata, sliced heirloom tomatoes, aged balsamic reduction, fresh basil and a drizzle of Sicilian extra-virgin olive oil.

Hand-rolled minced lamb and bulgur croquettes, spiced with cinnamon and allspice, fried golden. Served with a sharp labneh and pomegranate dip.

Seared yellowfin tuna loin, sesame crust, yuzu ponzu, pickled daikon, micro coriander and togarashi oil. Thin-sliced and served cold.

Thick-cut Cypriot halloumi, grilled over charcoal until golden, finished with a drizzle of honey, dried chilli flakes, and crushed pistachios.

Tender rings and tentacles, seasoned semolina crust, flash-fried. Served with a harissa aioli and a wedge of charred lemon.

Three skewers of thigh chicken glazed with mirin, sake and soy, grilled over binchotan charcoal. Served with a sesame-scallion dipping sauce.

Roasted red pepper and walnut dip, Aleppo pepper, pomegranate molasses. Served with crispy flatbread and house-pickled vegetables.

Wood-fired flatbread topped with whipped ricotta, slow-roasted cherry tomatoes, torn burrata, fresh basil and a hot honey drizzle.

A curated selection of hummus, baba ganoush, fattoush, falafel, stuffed vine leaves and warm pita. The full Middle Eastern welcome on one board.

Lahmajoun-inspired flatbread topped with minced spiced lamb, pine nuts, pomegranate seeds, and a squeeze of fresh lemon. Fold and eat.

Tiger prawns poached in spiced court-bouillon, served over shaved fennel and iceberg with a house Marie Rose and Tabasco oil.

A rotating selection of aged cheeses, cured meats, cornichons, honeycomb, dried fruits, and artisan crackers. Curated daily by our kitchen team.

Confit duck, glass noodles and shiitake mushroom wrapped in crispy filo. Served with a sweet plum and chilli dipping sauce.

72-hour braised beef short rib, bone-in. Red wine reduction, roasted bone marrow butter, crispy shallots and parsnip puree. Makan at its finest.

Spatchcock free-range chicken marinated in harissa, roasted over indirect heat. Served with jewelled couscous and a preserved lemon yoghurt.

Arborio rice, aged parmigiano, white wine, shaved black truffle and a generous knob of brown butter. Finished tableside with extra truffle shavings.

Whole farmed sea bass, butterflied, marinated in chermoula and grilled over open flame. Served with roasted fennel, green olives and lemon butter sauce.

Four lamb loin chops, herbes de Provence crust, roasted garlic jus. Served with a warm Niçoise-style salad and fine green beans.

Slow-cooked for 8 hours in spiced broth, pulled and plated over saffron rice with toasted almonds, rose petals and a pomegranate reduction.

200g wagyu patty, aged cheddar, caramelised onion, house pickles, truffle mayo and iceberg lettuce in a brioche bun. Served with hand-cut fries.

Norwegian salmon fillet, steamed in parchment with dill, white wine, capers and heirloom cherry tomatoes. Served with creamy orzo and broccolini.

Classic French duck leg confit, slow-cooked in its own fat until falling off the bone. Served with lentils du Puy, crispy lardons and a sharp Dijon jus.

Spiced minced lamb kofta over grilled flatbread, roasted tomato, caramelised onion and a tangy labneh sauce with fresh mint and parsley.

Tiger prawns, fresh linguine, white wine, garlic, cherry tomatoes and chilli in a light bisque reduction. Finished with a handful of fresh basil.

Layers of fresh pasta, mixed wild mushroom ragù, wilted spinach, béchamel and aged parmesan. Baked until golden and bubbling.

Slow-roasted chicken thighs, shawarma spices, garlic toum, pickled turnip, fattoush salad and warm flatbread. A nod to where we come from.

Bluefin tuna centre-cut, seared rare to medium-rare, wasabi-edamame puree, pickled ginger, sesame oil and a ponzu dressing.

Two large portobello mushrooms filled with a goat's cheese, sun-dried tomato and herb stuffing. Roasted and served with a warm lentil and rocket salad.

Magret duck breast, pan-roasted to medium, served with a cherry and Armagnac sauce, dauphinoise potatoes and wilted watercress.

House-made spaghetti, premium extra-virgin olive oil, toasted garlic, Calabrian chilli flakes, flat-leaf parsley and a generous grating of pecorino.

Mozzarella-stuffed wagyu meatballs, slow-simmered in a San Marzano tomato sauce with fresh basil. Served with warm sourdough to soak it all up.

A molten-centred Valrhona dark chocolate fondant, served with a scoop of vanilla bean ice cream and a dusting of cocoa powder. Allow 12 minutes.

Baked New York-style cheesecake on a crushed pistachio base, topped with flaky filo, honey and orange blossom syrup. East meets West on one plate.

Classic Levantine knafeh — shredded kataifi pastry, sweetened soft cheese, sugar syrup infused with orange blossom. Served warm with a scoop of ashta.

Medjool date sponge pudding, warm butterscotch sauce, salted caramel ice cream. Our twist on a British classic with a distinctly Arabian heart.

Silky saffron-infused panna cotta, set over a rose water jelly, topped with crushed pistachios and a fresh fig coulis. Delicate and aromatic.

Classic vanilla custard, slow-set overnight, finished with a crackable caramelised sugar crust. Served with a pistachio shortbread biscuit on the side.

Savoiardi soaked in espresso and Kahlúa, layered with mascarpone cream and dusted generously with Valrhona cocoa. Served in a chilled glass.

Three scoops of our rotating seasonal sorbet, churned daily in-house. Ask your server for today's flavours. Gluten-free and dairy-free.